In another pot: make some anchovy broth...in the end you only need about 2 cups of the broth, but add accordingly

In yet another pot: mix 4 tb of sesame oil and 1 tb of red pepper powder and bring to a low boil to make a gochu-oil...some websites say you don't need to do this, but I just did. I might try skipping this step the next time.

I finally found a semi useful soon-doo-boo recipe. You begin by making some anchovy stock. (I added some dashima too, just because I have SOOOOOOO much of it~ my MIL brings LOTS of anchovies, dashima, gochu-garoo, etc. every time she visits...)

Get shrimp, beef, mushrooms, onions, green onions, (clams, if you want), and kimchi ready on the side.

First you stir fry the beef with 1 tb minced garlic and 1 tb of sesame oil. After you mix it around, add some kimchi and keep on stirring. After frying everything together, add about 2 cups of the anchovy broth to the mixture and bring to a boil.

In a separate pot (on LOW heat) mix 4tb sesame oil and 1 tb of red pepper powder (gochu-garoo). It will turn into a gochu-oil-ish thing...

After you bring everything to a boil, add the vegetables, the doo-boo, and gochu-oil. Bring everything to a strong boil, and add 1 egg. At this point I added some things myself, because the original recipe was a little bland. I added a few tb's of gook-ganjang and 1 tb of gochu-jang. It came out pretty ok this time. I'll tweak the ingredients a little the next time I make this, and hopefully it will taste even better. The recipe also called for 새우젓, but I didn't have any in my fridge....I think if I added that, I might not have needed the gook ganjang...

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A little note in 2010

I don't use any type of *dashi* in our household. Everything is seasoned with gook ganjang (soy sauce). I'm not a fan of using haemool (seafood) broth, so you will mostly see beef broth. Cooking styles differ from household to household, but this is how I was taught by my mom.

After blogging strictly about Korean food for the past two years, I sometimes find it difficult to find something *new* but I am going to try my absolute best and will be updating this blog regularly for the rest of 2010.

One of my goals when starting this blog was to make it *authentic* as possible. This is the stuff real Koreans eat. You might see sea snails (yup, I will be doing a gol-baeng-ih moochim recipe), octopus, squid, ggop chang, tripe, chicken gizzard, and maybe even bbun-dae-gi.

I've been told my cooking can be a bit on the bland side or *shing-guh-wuh* but that's how we eat in the KC household. If you find the recipes lack flavor, add more salt or soy sauce! =P

Korean Cooking

Korean cooking is unique in that there are SO MANY ways to cook the same dish. Even if you're a Korean cooking expert, I hope that by visiting this blog you can open your eyes to the various ways to cook Korean food.

Don't feel restricted! You don't have to follow my instructions to the TEE. I'm a bit Type-A myself so I LOVE it when there are measurements and guidelines, however, with Korean cooking following orders isn't always the best way to achieve maximum results. Each of us has our own preference when it comes to flavors and tastes, so make these recipes your OWN!

If you like it more spicy, add more red pepper! If you think it's too salty, next time decrease the gook ganjang. The point is, you have to adjust the flavors to suit YOU because at the end of the day, as long as your taste buds are happy~ that's ALL that matters!

So go and cook and change everything up! I'm always on the quest to find NEW ways to make the same dishes. If you have any recipes that are GREAT and yummy~ please do share!